3783. BACON MANHATTAN

Makes 1 

2-3 dashes bitters
1½ oz. bacon-infused bourbon (recipe below)
½ oz. dry vermouth
¼ oz. sweet vermouth
1 strip crisp, cooked bacon, for garnish
1 cherry (maraschino or brandied), for garnish
1 twist orange rind, for garnish

Bacon-Infused Bourbon:

2 oz. bacon fat
1½ cups bourbon

To clarify the bacon fat, melt fat and strain into a bowl. Add 4 oz. boiling water. Stir well and leave until melted fat has set into a cake above the water. Remove cake, scraping off any sediment from the bottom, then melt again.

Combine bourbon and bacon fat in a quart-size jar. Seal with a tightly fitting lid and shake vigorously. Leave the bourbon to infuse at room temperature for 5-8 hours.

Put the jar in the freezer and freeze until all of the bacon fat has solidified at the surface of the bourbon, about 1 hour. Scoop off and discard the bacon fat and strain the bourbon through a fine mesh sieve lined with 2 coffee filters. Extra bacon-infused bourbon can be stored at room temperature for up to 2 weeks, or in the refrigerator for up to 6 months.

Manhattan:

Swirl bitters in a chilled martini glass.

Fill a cocktail shaker with large ice cubes and add the bourbon and vermouths. Shake vigorously, then strain the cocktail into the prepared martini glass.

Cut bacon into small squares. Garnish with a skewered cherry, orange rind and bacon pieces. Serve immediately.

bacon recipe source: Marissa Conrad, "Bacon, Not Stirred: Make a Bacon Bourbon Cocktail," People.com/Great Ideas, February 26, 2014

1811. BACON, CEREAL and ORANGE JUICE BREAKFAST COOKIES

makes 12 big cookies


3/4 cup butter, room temperature
1/2 cup brown sugar
1 egg
2 tablespoons thawed frozen orange juice concentrate
1 tablespoon grated orange peel
1 1/4 cups flour
1 teaspoon baking powder
6 strips bacon, cooked very crisp, drained and crumbled
1/2 cup Grape-Nuts

Preheat oven to 350°F. In a medium bowl, beat together butter, sugar, egg, orange juice concentrate and peel, until light and fluffy. Add flour and baking powder, beating until well blended. Stir in bacon and cereal, stirring only until incorporated. Using an ice cream scoop (I used a big one), drop 3 inches apart on ungreased baking sheets. Bake for 10 to 15 minutes or until edges are golden. Remove cookies from sheets while still warm and cool on racks.


bacon recipe courtesy of: Jessie Oleson, cakespy.com, Seattle, Washington for Serious Eats, September 14, 2009 | adapted from Cookies by Natalie Hartanov Haughton

1781. SLOW-ROASTED PORK CHOP with BACON, CANNELLINI BEANS, SWISS CHARD and VALDEON CHEESE

The brine
1 gallon of water
1 cup kosher salt
1/2 cup granulated sugar
2 bay leaves
1 tbsp whole black peppercorns
1 orange peel, cut with a vegetable peeler

4 medium-size naturally raised pork chops (brined for 5 hours, see below for the brine)
2 cups of dried cannellini beans soaked for 5 hours (can substitute two cans of beans)
1 medium onion, finely diced
1 carrot, peeled and finely diced
1 celery, finely diced
1 apple, finely diced
1/4 cup of double-smoked bacon, finely diced
2 cups of Swiss chard, cleaned and dry
1 tablespoon sherry vinegar (can substitute red wine vinegar)
1/4 cup of Valdeon cheese (can substitute another blue cheese. like Gorgonzola)
6 cups of chicken stock
Olive oil
Salt
Pepper

For the brine: Bring 2 cups of water to a boil and dissolve the salt and sugar, mix with the rest of the water and remaining ingredients. Pour over the pork chops to cover and refrigerate for 5 hours to 12 hours. Remove pork chops and set aside to dry.

For the beans: In a large pot, bring 1 tablespoon olive oil to medium heat. Add bacon and brown thoroughly, about 3 minutes. Add onion, carrot, celery, apple and gently saute without coloring, about 2 minutes. Add vinegar and let reduce for 1 minute. Add beans and chicken stock to cover.

Reduce heat and simmer until stock is absorbed. Continue adding stock as it's absorbed by the beans; cook until beans are tender, about 45 minutes. Once beans are cooked, adjust seasoning with salt and pepper, fold in Valdeon cheese and Swiss chard and cook for another two minutes.

For the pork chops: Preheat the oven to 375 F.

Heat two large pans with 3 tablespoons olive oil in each, over medium-high heat. Generously season the pork chops with salt and pepper. Carefully brown the chops, two in each pan, on both sides, then remove to a baking tray and roast in the oven for 20 to 30 minutes depending upon the size of the chop, checking the internal temperature of the chops after 15 minutes with probe thermometer. When the temperature reads 160 degrees, remove from the oven and set aside to rest for 5 to 10 minutes in a warm place. Meanwhile divide beans on four plates and place a chop on top of each plate of beans.


bacon recipe courtesy of: Chef Seamus Mullen, Boqueria, New York, New York | The Today Show, February 4, 2009

1675. GNOCCHI NICOISE with BACON

yields four servings


1 tablespoon extra-virgin olive oil
4 ounces bacon, diced
4 cloves garlic, smashed
1/2 pound coarsely ground beef
2 tablespoons brandy or red wine
3 shallots, chopped
1 cup diced carrots
1 stalk celery, sliced
1 tablespoon tomato paste
Kosher salt and freshly ground pepper
1 15-ounce can plum tomatoes
1 cup low-sodium chicken broth
1 bay leaf
2 1-inch strips orange peel
2/3 cup nicoise olives, pitted and chopped
1 package (about 1 pound) vacuum-packed gnocchi

Heat the oil in a medium skillet over medium-high heat. Add the bacon and garlic; cook until the bacon starts to brown, about 4 minutes. Add the ground beef; cook, stirring, 3 minutes. Add the brandy, shallots, carrots, celery and tomato paste; cook until the vegetables soften, about 4 minutes. Season with salt and pepper.

Crush the tomatoes into the pan with your hands and add any juices from the can. Stir in the broth, bay leaf, orange peel and olives. Bring to a simmer and lower the heat; cover and cook 20 minutes. Uncover, increase the heat and bring to a boil to thicken the sauce.

Bring a large pot of salted water to a boil the gnocchi until one floats to the top, about 1 minute. Drain immediately to prevent the gnocchi from becoming mushy. Remove the orange peel and bay leaf from the sauce and season with salt and pepper. Toss the gnocchi with the sauce.


bacon recipe courtesy of: Food Network Magazine

1258. CIDER-BRINED PORK CHOPS with WALNUT-BACOON BUTTER and APPLE and BUTTERNUT SQUASH

makes 6 servings


Pork:
5 cups apple cider
2 cups water
1/3 cup kosher salt
6 (8-ounce) bone-in center-cut pork chops, trimmed

Tian:
1 teaspoon extra-virgin olive oil
3 cups coarsely chopped Swiss chard
1 teaspoon minced seeded jalapeño pepper
2 garlic cloves, minced
8 ounces butternut squash, peeled and cut into 1/8-inch-thick slices
1 large Rome apple, peeled, cored, and cut into 1/8-inch-thick slices (about 6 1/2 ounces)
1 pound Yukon gold potatoes, peeled and cut into 1/8-inch-thick slices
cooking spray
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup apple cider
1/4 cup fat-free, less-sodium chicken broth
1 (1-ounce) slice white bread
1/4 cup (1 ounce) shredded Gruyère cheese

Butter:
2 tablespoons finely chopped walnuts, toasted
2 tablespoons unsalted butter, softened
1/2 teaspoon grated orange rind
1/4 teaspoon freshly ground black pepper
dash of ground nutmeg
1 slice applewood-smoked bacon, cooked and finely crumbled

Remaining ingredient:
1/4 teaspoon freshly ground black pepper

To prepare pork, combine 5 cups apple cider, 2 cups water, and 1/3 cup kosher salt in a large bowl; stir until salt dissolves. Add pork chops to cider mixture; cover and refrigerate 2 hours.

Preheat oven to 425°.

To prepare the tian, heat oil in a large nonstick skillet over medium-high heat. Add chard, jalapeño, and garlic to pan; sauté 3 minutes or until chard wilts, stirring occasionally. Layer half of squash, apple, potatoes, and chard mixture in a shallow 2-quart broiler-safe baking dish coated with cooking spray. Sprinkle vegetables with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Repeat the layers with remaining squash, apple, potato, chard mixture, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Combine 1/2 cup cider and broth; pour mixture into baking dish. Cover dish with foil. Bake at 425° for 50 minutes or until vegetables are tender.

Preheat broiler.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs and cheese; sprinkle over vegetable mixture. Broil 2 minutes or until breadcrumbs are browned. Remove from broiler, and keep warm.

To prepare butter, combine walnuts and next 5 ingredients (through bacon) in a bowl, stirring well.

Remove pork from brine mixture; discard brine mixture. Pat pork dry with paper towels. Sprinkle pork with 1/4 teaspoon black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes on each side or until a thermometer registers 155° or until desired degree of doneness. Place about 1 cup tian on each of 6 plates; top each serving with 1 pork chop. Divide butter mixture evenly among pork chops.


courtesy of: Joanne Weir, Cooking Light, October 2008

1072. BACON-INFUSED OLD FASHIONED

FOR THE BOURBON-BACON INFUSION:
3 or 4 slices bacon, or enough to render 1 ounce of fat
1 750-ml. bottle of bourbon such as Four Roses Yellow Label

FOR THE OLD FASHIONED:
2 ounces bacon-infused bourbon
1/4 ounce Grade B maple syrup
2 dashes Angostura bitters
Twist of orange

FOR THE BACON-INFUSED BOURBON: Cook bacon in pan and reserve rendered fat. (1) When bacon fat has cooled a bit, pour off one ounce from pan. (2) Pour bourbon into a non-porous container. (3) Strain the bacon fat into the container and infuse for 4 to 6 hours at room temperature. Place mixture in freezer until all the fat is solidified. With a slotted spoon, remove fat and strain mixture back into bottle.

FOR THE COCKTAIL: In mixing glass, stir 2 ounces bacon-infused bourbon, maple syrup, and bitters with ice. Strain into chilled rocks glass filled with ice. Garnish with orange twist.


courtesy of: Don Lee, PDT, 113 St. Marks Place, New York, New York 10009, (212) 614-0386

217. CHESTNUT and BACON STUFFED CHRISTMAS GOOSE

serves six


1 goose, 12 to 14 pounds, thawed if frozen
salt and pepper
grated rind of 2 oranges

Chestnut Stuffing:

6 slices bacon, chopped
1 onion, chopped
2 cups sliced celery with leaves
2 cup chopped parsley
1 can (17 oz.) whole chestnuts, drained and coarsely broken
4 cups cooked wild rice
1 teaspoon crumbled dried sage
1 teaspoon crumbled dried thyme
1 teaspoon crumbled dried marjoram

Remove giblets from goose. Remove loose fat and reserve for liver toasts. Sprinkle goose inside and out with salt and pepper. Rub with orange rind.

Chestnut Stuffing: Fry bacon in a skillet until crisp. Add onion, celery, and parsley, and saute for 5 minutes. Stir in chestnuts, rice, and herbs. Season to taste with salt.

Stuff goose with mixture. (Do not stuff goose until it is ready to be roasted.) Sew or skewer openings. Place goose breast side up on a rack in a shallow roasting pan. Roast in a preheated 350 degree F oven for 25 minutes per pound.

Place goose on serving platter. Garnish with pine sprigs and sliced blood oranges.


courtesy of: Yankee Magazine, December 1990

99. BACON and MOZZARELLA STUFFED FRENCH TOAST

makes two servings


1/2 loaf unsliced Italian or French bread
4 slices cooked bacon, cut in half
1 1/2 oz. mozzarella cheese, thinly sliced
2 large eggs
1/2 cup orange juice
1 tablespoon grated orange peel, chopped fine
2 tablespoons margarine
maple syrup

Mark 1/2-inch and 1-inch measurements on the loaf of bread. At the 1/2–inch mark slice the bread not quite all the way through. At the 1-inch mark slice the bread all the way through. This creates pockets in the middle of the 1-inch thick slices of bread. Do this twice.

Stuff each pocket with a layer of half the bacon and half the mozzarella cheese.

Press the bread firmly together. Be sure that the bacon and cheese are tucked inside.

Whisk the eggs, orange juice and orange zest in a bowl.

Melt the margarine in a non-stick frying pan over medium

While the margarine melts, place the stuffed bread slices in the egg mixture and thoroughly coat the bread on both sides.

Fry the bread slices on each side until they are golden brown and no longer moist.

Serve the stuffed French toast with maple syrup.


courtesy of: The Cooking Ladies' Recipes From the Road, by Phyllis Hinz and Lamont Mackay